Thursday, January 29, 2015

Crockpot Eggs? Really?

Sometimes you just have to try a recipe to believe it. I saw this recipe on one of my favorite blogs, Kayln's Kitchen and I figured if she thought it tasted ok then I might as well try it. I always make my fritattas in the oven but hey, why not the good old crockpot? It was very tasty and the texture was good-who knew? I like to think I'm a life-long learner--ha! I served this dish with shredded hash browns topped with a bit of sharp cheddar--pretty good Breakfast for Dinner if I do say so myself.

Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta

(Makes 6 generous servings; recipe adapted from Kalyn's Kitchen

I used a (6-Quart) slow cooker to make this frittata, but any large 5-6 quart oval slow cooker will work.

1 can (14 oz.) small artichoke hearts, drained and cut into small pieces
1 jar (12 oz.) roasted red peppers. drained and cut into small pieces
8 eggs, beaten well until yolks and whites are completely combined
4 oz. crumbled Feta cheese
1 tsp all-purpose seasoning--I used Herby which is made by Frontier
fresh-ground black pepper to taste
2 T chopped parsley for garnish (optional)

Pour out artichoke hearts into a colander placed in the sink and let them drain well. While they drain, slice the green onions and crumble the feta. Spray the slow cooker insert well with non-stick spray.

Remove artichoke hearts to the cutting board and pour out the roasted red peppers into the colander to drain. Cut the artichoke hearts into fairly small pieces (quarters, or smaller if they're large) and put them in the bottom of the slow cooker insert. Cut the drained red peppers into pieces about 1/2 inch square and put them into the slow cooker. Add the green onions to the slow cooker.

Beat the eggs until whites and yolks are completely combined and then pour eggs over the vegetables in the slow cooker. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed. Sprinkle the crumbled Feta over the top and season with all purpose Seasoning and freshly-ground black pepper.

Cook on low for 2-3 hours or until the eggs are as firm as you'd like them and the cheese is melted. I cooked mine about 2 hours and 45 minutes and then took the top off the cooker and let it sit about fifteen minutes.

Cut into pieces while the frittata is still in the slow cooker. Serve hot, sprinkled with chopped parsley to garnish if desired. 

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